Peanut Butter Dressing for Anypathing Goes Salad

Peanut Butter Dressing for Anything Goes Salad

Peanut Butter Dressing for Anything Goes Salad

This peanut butter dressing is very versatile. You can use it over fresh greens and/or rice, noodles, and cooked vegetables and potatoes. I used to make this dressing all the time, but totally forgot about it for years. Today, baked sweet potatoes on the kitchen counter, left over from last night’s roasties, were calling for it. I list what I used here in the picture, but be creative. Other vegetables good to put in are endless: tomato, lightly steamed broccoli/cauliflower, cooked potato,  beans sprout, vegetarian ham, tempeh, firm tofu, any lettuce or baby greens, spinach…

Ingredients for 2 servings
Dressing: 1/4 cup peanut butter, 1/4 cup hot water, 1Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, 1/2 Tbsp honey, 1 Tbsp grated ginger, dash of cayenne or a few drops of hot sesame oil (optional), crashed or halved peanuts (optional garnish)

  1. Measure peanut butter into a small bowl. Pour hot water. Whisk quickly until smooth. Add the rest of the dressing ingredients. Mix well.

Salad: 1 cup cooked brown rice, 1 small sweet potato, 1 scallion, 1 celery stalk, 1 small cucumber, 4 kale leaves, 1 small carrot, 1 tofu cutlet (a.k.a. thick fried tofu, 6.5 oz)

  1. Steam or bake sweet potato.
  2. Chop scallion, celery stalk small. Slice cucumber. Shred or thinly slice carrot. Remove stems out of kale leaves. I do this just by hands. Chop the leaves.
  3. Drain tofu cutlet. Rinse with hot water. Pat it dry. Slice 1/2″ thickness. Put soy sauce in a small plate. Dip sliced tofu in soy sauce both side. Bake them in an oven toaster until surface become dry about 3 minutes. Dip them in soy sauce again. Toast again. Cut them bite size or use them as they are.

Place all the salad ingredients in a big bowl. Pour 1/2 of the dressing all over. Mix them. Eat.


GF Potato Zucchini Pancakes

Potato Zucchini Pancakes

Potato Zucchini Pancakes

My friend made Alice Waters’ Potato Zucchini Pancakes the other day. I followed the same recipe exception of switching eggs to flax seeds, and flour to GF flour mix. Voilà! Equally yummy savory pancakes were made. Easy.

  • 2 cups peeled and grated potatoes
  • 2 cups of grated zucchini
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of ground flax seeds
  • ½ teaspoon baking powder
  • ⅓ cup GF flour mix
  • 1 teaspoon of salt
  • Oil for the pan
  1. Mix zucchini, potatoes and ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water.
  2. In the meantime cook onions with some oil in a pan until translucent. Add the garlic and cook for one more minute. Set aside.
  3. Add olive oil, ground flax seeds, flour, baking powder and ½ teaspoon salt into zucchini and onion mixture in a big bowl. Stir until well combined.
  4. Heat some oil in a bigger pan (medium-high heat) and drop the batter in portions. I use a ¼ cup to measure out the pancakes. Flatten the pancakes with a fork.
  5. Fry until crispy on both sides, flipping them when edges turn brown. I cooked 5 minutes each side.

GF Vegan Waffle

GF Vegan Waffles

GF Vegan Waffles

I visited a friend who lives near Bear Mountain 2 weekends ago. She was making chocolate waffles for her whole family’s a week-long breakfasts, by using a store bought pancake-mix while her 11 hens were laying eggs all day long in the backyard. I no longer eat eggs, but come on! She said it was just so easy and so tasty and asked me to share an easy tasty pancake recipe. Here it is. This is for you, Yuka.

1 3/4 cups gluten free flour mix (here is my mix: 2 millet, 2 teff, 1 rice flour, 1 amaranth, 1 rice flour, 1 arrowroot flour, 1 cornstarch, 1 gluten free oats)
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs (2 Tbsp flax seeds + 3 Tbsp water)
4 Tbsp sunflower oil
1 3/4 cups milk (any milk will do)
4 Tbsp white vinegar or apple cider vinegar
1 tsp vanilla extract

  1. Soak flaxseeds in water. Let it sit.
  2. Pour vinegar into milk. Mix all other liquid ingredients into the milk mix as well.
  3. Mix flour, sugar, B.P., B.S., and salt into a big bowl.
  4. Put flaxseed egg into the milk mix. Beat it with a whisk until lumps are gone. Pour the liquid mix into the flour bowl. Mix well.
  5. Lightly grease a waffle maker surface or a frying pan. Heat it at a desired temperature. Cook the batter until it is gone.

*optional: Sprinkle 8-9 chocolate chips per waffle before you close the lid.

Cafe Blossom–My favorite vegan restaurant in NYC


Tofu Benedict

Country Breakfast

Country Breakfast

I had an old childhood friend visiting from Japan last week. I took her to my favorite vegan restaurant in NYC, Cafe Blossom (Upper Westside). She ordered Country Breakfast, so I had to order tofu Benedict. Yum yum! A few days later I ordered Country Breakfast at the original location on 9th Ave. They looked very different. Here at Upper Westside, scramble tofu, sweet potato hash, and sauteéd mushrooms were separate as I expected. at 9th Ave location, they were all mixed into 1 mound. Sorry I forgot to take a picture of that. It was still tasty.


GF Apfel Kuchen

GF Apfel Kuchen

GF Apfel Kuchen

A couple friends of mine invited me to their Tikitober Party. I was told to bring something Polynesian or German. I decided to bake a GF Apfel Kuchen. How is that possible? It is so possible, but I had to taste it even before I took a picture. Thus there is a hole in the cake.

Ingredients for a 9″x9″ pan:
Wet Ingredients
1/2 cup earthbalance butter (1 stick)
2 flax eggs (4 Tbsp ground flax seeds + 6 Tbsp water)
4 oz apple sauce
3/4 cup almond milk
¼ cup maple syrup

Dry Ingredients
2 tsp baking soda
2 tsp baking powder
1/2 cup brown sugar
1 tsp salt
1 lemon (zest and juice)
1.5 cup GF flour
1 cup almond meal

Apple Topping
2 medium sized apples
3 Tbsp vanilla sugar
1 tsp cinnamon
1 tsp clove
2 Tbsp arrowroot starch


  1. Make Apple Topping. Peel and core apples, then cut into ¼ inch slices. Mix with sugar, cinnamon and arrowroot starch. Let them sit.
  2. Mix wet ingredients: melted earthbalance, apple sauce, milk, lemon juice and zest, and flax eggs.
  3. Mix dry ingredients: GF flour, salt, baking soda, baking powder, and sugar.
  4. Add dry into wet, 1 cup at a time, mixing well after each cup. Knead very lightly.
  5. Spread dough in a well-greased and dusted cake pan, pushing it up on the sides as for pie crusts.
  6. Line up or stagger the apple slices in rows on top of dough.
  7. Bake for 10-15 minutes at 375°F. Reduce the heat to 350°F, and bake for additional 30 minutes or until done.

GF Multi-grain Bread

GF Bread

GF Multi-grain Bread

Finally I made a decent home made GF bread! Yay! This a hearty dense multi-grain bread, which I like. If you are looking for a fluffy white bread, this is not.

Dry Ingredients: 3 1/2 cups GF flour mix (see below), 1 Tbsp xanthan gum, 2 tsp sea salt
Wet Ingredients: 3 flax eggs (6 Tbsp ground flax seeds mixed with 1/2 cup and 1 Tbsp vegan milk), 2 tsp apple cider vinegar, 2 Tbsp olive oil
Yeast Ingredients: 1 Tbsp dry yeast, 3 Tbsp honey or molasses, 1 1/4 cup warm water

GF Flour Mix (multi-grain):
1 cup oats (grind)
1 cup teff
1/2 cup arrowroot starch
1/2 cup millet
1/2 cup amaranth (grind)
1/2 cup corn starch
1/2 cup brown rice flour

  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir. Leave it in a warm place for 10 minutes.
  2. Combine the dry ingredients in a big bowl.
  3. In a small bowl, whisk together the flax eggs, oil, honey, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry ingredients. Mix well. Slowly add the yeast mixture. Scrape the sides of the bowl, then mix for 2 – 3 minutes or until the dough is smooth.
  5. Pour dough into a parchment lined or well greased and dusted with flour 9 x 5″ metal bread pan and cover with plastic wrap. Allow it to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.)
  6. When bread is finished rising, bake in a preheated 375 ºF oven for about 30 minutes or until done.
  7. Allow the loaf to completely cool before slicing.

Roasted Vegetable Dinner: Cauliflower, Butternut Squash, Bell Pepper, and Kale

Rosted Vegetable Dinner

Rosted Vegetable Dinner

Another roasted vegetable dinner for fall. I usually pan fry cauliflower, but for night since I had so many other things can go in oven, I decided to roast them in oven. Bell peppers were fired roasted at stove top. Add kale avocado salad, and home made multi-grain bread, there is a dinner.

Ingredients: 1 head cauliflower for 2 people, 1 butternut squash for 4 people, 1 bell pepper for each person, 1 bunch kale, 1 avocado and 1 lemon  for 4 people salad, handful of pine nuts for pepper salad, olive oil, sea salt and black pepper

  1. Popcorn Cauliflower: Wash and divide them into small florets. Toss with olive oil and sea salt. Use about 1 tsp salt for 1 head of cauliflower. Spread them on a baking sheet avoiding to overwrap. Roasted at 375ºF for about 10-20 minutes until they become partially golden. Flip them after 10 minutes.
  2. Butternut Squash: Half length wise. Scoop out seeds. You can wash the seeds and dry roast as well. Splash olive oil on the cut side and rub it with finger. Sprinkle salt. Place on a baking sheet face down. Roasted at 375ºF for about 30 minutes. Test with a bamboo stick. When it’s done, scoop out meat. Mash little bit. Season with salt and pepper if you like.
  3. Bell Peppers: Place them over medium heat on a stove top directly. Rotate them every few minutes to char all over. It will take about 10 minutes all together. When it’s charred all over, put it in a small bowl or pan and cover. Let it steam. when they are cool enough to touch, peel with fingers. Do not rinse with water. The wonderful charred flavor will disappear. Toss with a splash of balsamic vinegar, olive oil, salt, pepper and toasted pine nuts.